Vegetarian Enchilada Bake

This recipe is one of this Sassy Chef's adventures in Vegetarian Cooking. I like the idea of great tasting meals without the meat, but truthfully - they seem hard to come by! Here is a great recipe from Cooking For 2 that is vegetarian and delicious! My husband even ate it without missing the meat! You could also easily make it vegan by using vegan cheese and cutting the sour cream (which is really just a serving condiment in this recipe anyway!).

This Vegetarian Enchilada Bake is filling and healthy! One of my favorie things about Cooking For 2 is that they include the nutrition information right below the recipe. This particular recipe has 286 Caloris, 11 gams of fat, 5 gams of fber and 12 grams of protein in a single piece! The recipe is also gluten free because you use corn tortillas.

INGREDIENTS
1 cup shredded zucchini
1 tablespoon finely chopped sweet red pepper
1 garlic clove, minced
1 teaspoon olive oil
3/4 cup frozen corn
3/4 cup black beans, rinsed and drained
1/8 teaspoon salt
1/8 teaspoon ground cumin
3/4 cup salsa
2 tablespoons minced fresh cilantro
3 corn tortillas (6 inches)
3/4 cup shredded cheddar cheese
Sour cream, optional

DIRECTIONS
In a large skillet, saute the zucchini, pepper and garlic in oil until pepper is crisp-tender. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro. Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice. Bake, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Let stand for 10 minutes before serving. Serve with sour cream if desired. Yield: 3 servings.

Just remember that the recipes in this book are designed to feed two people! Ideal for a couple without kids or a single person with one night of leftovers! If you're having guests though, double up the recipes! I like a spicier dish, so you can easily add jalapeno or more red pepper to up the heat! My version was doubled and easily fed 3 people with leftovers. Chips and salsa are a simple appetizer that work great with the Mexican flavors in this dish!

Kristy